Serves: 5
Total Calories: 330
Preheat grill over medium-high heat.
Wash peppers and slice in half cross ways and remove the seeds. Mix cream cheese with herbs, spices and green onions. Slice the pheasant thinly. Stuff the jalapenos loosely with the cheese mixture and sliced pheasant. Wrap peppers with 1/2 slice of bacon. Place 4 pepper halves on a skewer and grill until done, about 8 minutes.
This Pheasant Stuffed Jalapeno Poppers recipe is from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook. Download this Cookbook today.
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